If you’re looking for a cozy, soul-satisfying meal that combines all the best parts of a classic comfort food in one easy skillet, the Chicken Pot Pie Noodle Skillet Recipe is an absolute must-try. Imagine tender noodles swimming in a creamy, savory sauce loaded with juicy chicken, sweet peas and carrots, and just the right amount of buttery goodness. It’s everything you love about chicken pot pie but way quicker and fuss-free, making it perfect for busy weeknights or lazy weekends when you want a warm hug on a plate.
Ingredients You’ll Need
This Chicken Pot Pie Noodle Skillet Recipe relies on a handful of simple, everyday ingredients that come together to create layers of flavor and heartwarming texture. Each component plays a role: from the smooth creaminess of heavy cream to the comforting bite of noodles, and the vibrant sweetness of peas and carrots.
- 10 ounces egg noodles: Cooked al dente for the perfect chewy texture that holds the sauce beautifully.
- 2 tablespoons butter: Provides rich, velvety flavor and helps sauté the vegetables to tender perfection.
- 1 medium onion: Finely chopped to add a subtle sweetness and depth to the base of the dish.
- 2 cloves garlic: Minced to infuse the skillet with an irresistible aromatic punch.
- 1 1/2 cups peas and carrots: Frozen or fresh, these add color, crunch, and that classic pot pie vegetable vibe.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering the dish.
- 1/4 teaspoon black pepper: Adds a gentle warmth to balance the creaminess.
- 2 tablespoons all-purpose flour: The secret to thickening the sauce into a luscious coating.
- 1 cup chicken broth: The savory liquid that complements the chicken and veggies perfectly.
- 1 cup heavy cream: Gives the sauce that rich, dreamy texture that makes this recipe feel indulgent.
- 1 1/2 cups cooked chicken: Shredded or diced, adding protein and hearty satisfaction to every bite.
How to Make Chicken Pot Pie Noodle Skillet Recipe
Step 1: Cook the Noodles
Start by bringing a large pot of salted water to a boil. Add the egg noodles, cooking them just until al dente according to the package instructions. This ensures they have a slight bite and won’t turn mushy when tossed in the creamy sauce later. Once done, drain and set aside—your noodles are now ready to soak up all the flavorful goodness.
Step 2: Sauté Vegetables
Grab a large skillet and melt the butter over medium-high heat. Toss in the chopped onion, minced garlic, and peas and carrots, then season with salt and pepper. Sauté everything until the onions turn soft and translucent, stirring often. This step is crucial as it builds the savory foundation of the dish, making the vegetables tender and bursting with flavor.
Step 3: Add the Flour
Sprinkle in the all-purpose flour, stirring it well to coat the vegetables evenly. Cook for a minute or two to remove that raw flour taste. This step helps to create a thick base for your sauce so that every noodle and chicken piece is coated in creamy deliciousness later on.
Step 4: Pour in the Liquid
Slowly pour in the chicken broth and heavy cream, stirring constantly to combine everything smoothly. Bring the mixture to a boil, then immediately reduce the heat to let it simmer. Allow the sauce to thicken for about five minutes, watching as it transforms into that rich, velvety texture that hugs every ingredient lovingly.
Step 5: Combine and Serve
Finally, stir the cooked noodles and shredded chicken into the skillet. Mix everything thoroughly so the noodles are bathed in the creamy sauce, and the chicken is warmed through. Taste once more, adding salt and pepper if needed, then serve piping hot. This final step is where all your hard work comes together into one beautiful, hearty meal perfect for sharing.
How to Serve Chicken Pot Pie Noodle Skillet Recipe
Garnishes
While the dish is delectable on its own, adding fresh garnishes can elevate it even further. Chopped fresh parsley or thyme sprigs bring a burst of color and aromatic brightness that contrasts wonderfully with the creamy sauce. A sprinkle of grated Parmesan can add a subtle salty tang that complements the rich flavors perfectly.
Side Dishes
This recipe is a complete meal by itself, but if you want to add some freshness or a crunchy side, a crisp green salad with a light vinaigrette works beautifully. Roasted Brussels sprouts or a simple cucumber and tomato salad provide textural contrast without overpowering the main dish.
Creative Ways to Present
For a dinner party or special occasion, serve the Chicken Pot Pie Noodle Skillet Recipe in individual cast iron skillets or ramekins straight from stovetop to table. This approach not only looks charming but also keeps the dish warm longer. Alternatively, spoon it over mashed potatoes or even inside hollowed-out bell peppers for a fun, unexpected presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Chicken Pot Pie Noodle Skillet Recipe to an airtight container and store it in the refrigerator. The creamy sauce thickens upon chilling, so you might find the dish a bit denser the next day, but flavors will have melded beautifully.
Freezing
You can freeze leftovers in a freezer-safe container for up to 2 months. Keep in mind that the texture of the noodles might slightly change after freezing, but the flavor will remain delightful. For best results, allow the dish to thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over low to medium heat, stirring occasionally to prevent sticking and to loosen the sauce. Adding a splash of chicken broth or cream can help bring back the silky texture. Microwaving is also fine; just heat in short intervals, stirring in between to ensure even warming.
FAQs
Can I use different types of noodles?
Absolutely! While egg noodles are traditional and absorb the sauce beautifully, you can swap in rotini, penne, or even wide pappardelle. Just be sure to adjust the cooking time so they are perfectly al dente before combining.
Is this recipe suitable for freezing and meal prep?
Yes, this Chicken Pot Pie Noodle Skillet Recipe freezes well and is perfect for meal prep. Just freeze in portions and thaw before reheating as described. It makes for a convenient, comforting lunch or dinner option on busy days.
Can I make this dish dairy-free or low-fat?
To make it dairy-free, substitute the butter with olive oil and use coconut milk or a plant-based cream alternative instead of heavy cream. For a lighter version, opt for half-and-half or milk, but keep in mind the sauce will be less rich and creamy.
How can I add more vegetables to this recipe?
Feel free to toss in zucchini, mushrooms, or diced bell peppers along with the peas and carrots. Just sauté them with the onions and garlic to ensure everything becomes tender and flavorful before adding the liquid.
What’s the best way to shred cooked chicken for this recipe?
Using two forks to pull apart warm, cooked chicken breast or rotisserie chicken works great. You want bite-sized pieces that easily mingle with the noodles and sauce for every forkful to have that perfect balance.
Final Thoughts
This Chicken Pot Pie Noodle Skillet Recipe is one of those rare dishes that feels like a warm hug from the inside out. It’s approachable, packed with flavor, and comes together quickly with ingredients you probably already have on hand. Whether you’re feeding a family or just craving comfort food that doesn’t require hours in the kitchen, this recipe is sure to become a go-to favorite. I can’t wait for you to try it and enjoy every creamy, delicious bite.
Print
Chicken Pot Pie Noodle Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Chicken Pot Pie Noodle Skillet is a delicious and comforting one-pan meal combining tender chicken, pasta, and vegetables in a creamy sauce. Ready in just 25 minutes, it offers all the flavors of classic chicken pot pie but with a quick skillet method, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 10 ounces egg noodles
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas and carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken, shredded or diced
Instructions
- Cook Noodles: Cook the egg noodles al dente according to the package directions. Once cooked, drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add diced onion, minced garlic, and frozen peas and carrots. Season with salt and pepper. Cook until the onions become soft and translucent, about 4-5 minutes. Then stir in the all-purpose flour to coat the vegetables and cook for an additional minute to remove the raw flour taste.
- Add Liquid: Pour in the chicken broth and heavy cream into the skillet. Bring the mixture to a boil while stirring regularly. Once boiling, reduce the heat to a simmer and let the sauce thicken for about 5 minutes.
- Combine and Serve: Add the drained noodles and cooked chicken to the skillet. Stir well to combine and heat everything through. Adjust seasoning with additional salt and pepper if needed. Serve the skillet hot for a comforting and hearty meal.
Notes
- For a lower-fat option, substitute half-and-half for heavy cream.
- Use cooked rotisserie chicken or leftover chicken to save time.
- Feel free to add other vegetables like mushrooms or celery for extra flavor.
- Make sure to not overcook the noodles during boiling since they will cook further in the skillet.
